Mexican Corn Soup

2 pkg. frozen corn, thawed
2 cups water
1 lb zucchini, sliced or shredded
1 cup chopped green onions
2 cloves garlic, minced
2 tbs butter
1 tbs vegetable oil
7 oz can diced green chilies
Two 14 oz cans chicken broth
1/2 tsp thyme
Salt & pepper, Parsley
1 cup Monterey Jack cheese, shredded

Saute zucchini, onion, garlic in butter & oil until wilted. Stir in chilies. Add corn, broth, seasonings. Simmer maybe 1 hour add cheese, stir and simmer until melted. Serve with tortilla chips.

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Cajun Country -- New Iberia, Louisiana